By Dawn Hilton-Williams, The Vegucator
Serves up to 8
Ingredients
2 cups brown lentils
3 3/4 cups low sodium vegetable stock
1 1/2 cups roma tomatoes, diced
3/4 cup yellow onion, diced
5 cloves, roasted garlic (see instructions in notes)
1/2-inch cube of ginger, peeled and minced
2 1/2 TBSP jerk seasoning (mild is my preference)
6 sprigs of thyme
1 bay leaf
1/4 cup flat leaf parsley, rough chopped
1 TBSP Grade A maple syrup
1/4 tsp liquid smoke (optional)
1/2 tsp allspice
1/2 tsp black pepper
1/4 tsp salt (optional)
1/2 fresh lime (at end)
1 TBSP neutral oil
Method
OVER medium heat, place heavy bottomed pot on stove and allow to warm (about 3 minutes)
ADD oil, onions & ginger and ginger and sauté until onions are translucent (about 4-5 mins)
ROUGH CHOP roasted garlic then add to pot along with diced tomatoes and saute for one min, stirring regularly
ADD jerk seasoning, veggie stock, lentils, maple syrup and all remaining ingredients (except fresh lime juice and flat leaf parsley) and stir to incorporate.…
